User manual PANASONIC SD-250

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Manual abstract: user guide PANASONIC SD-250

Detailed instructions for use are in the User's Guide.

[. . . ] SD-250 Thank you for purchasing a Panasonic , SD-250. For your own safety and convenience, please read these instructions carefully before operating. Installation of the . IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY!If your AC outlet is not grounded, it is the personal responsibility of the customer to have it replaced with a properly ground wall socket of 230V 50Hz. The has to be installed to a minimum 10-ampere (T) fuse. IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. [. . . ] Artificial sweeteners cannot be successfully used as a substitute for sugar ---they do not provide the carbohydrates required for fermentation. These enhance the flavour and help increase the nutritional value of the bread. The recipes included in this book use dry milk because it is convenient to use. If fresh milk is used, reduce the quantity of water by the same amount. Fresh milk is not suitable if timer is being used. -17- The Role of Ingredients in Bread Baking Liquids: Liquids are important in bread baking, a small change in the quantity may affect the height and the texture of the bread. Too much will cause the dough to collapse, too little prevents the gluten from stretching enough. Liquid temperature is important ---generally a tepid liquid --- one that feels neither hot nor cold, is best. If a recipe specifies water only ---part of this may be replaced with fresh milk but remember that this will affect the fat content of the bread. Fresh milk is not suitable if timer is being used. Yeast: Yeast is a form of plant life it will grow and multiply when the conditions are favourable. In bread baking the yeast ferments the sugar and forms a gas (carbon dioxide). This gas causes the dough to rise, the fermentation softens the gluten, and makes it elastic. Kneading then develops this softened gluten and spreads the gas cells evenly through the dough to give a fine textured product. When bread is baked, the initial heat increases the yeast action the gas cells expand and the loaf rises. The yeast is killed and the loaf cooks to have crisp brown crust and a soft moist even crumb. Yeast in the following forms can be used in the : Active Dry Yeastyellow lid Surebake Yeastred lid Surebake is active yeast mixed with additives to enhance the action of the yeast these additives include wheat flour, baking fats (to strengthen the gluten and improve texture), calcium carbonate, ascorbic acid and potassium bromate. Generally when using Surebake, there will be no need to add extra ascorbic acid. Gluten flour will only be needed when using grains with a low gluten content such as oats, rice, barley and rye. A temperature of 30 35 C provides the best conditions for rising of yeast products. Important Place yeast in bread pan before all other ingredients, this gives more consistent results. Do not use compressed yeast or dry yeast that requires preliminary fermentation. Do not dissolve yeast in warm water before use. -18- Other Ingredients Used for Flavoured Loaves Egg: These are sometimes added to nutritionally enrich the dough, they also improve the keeping properties and colour of the baked product. Vitamin C (Bread Improver): Vitamin C is a bread improver i. e. You do not need to add this when using Surebake yeast as it already includes vitamin C. Fruits: Dried fruits are used in some of the following recipes. When using fresh fruit, use only as directed in the following recipes, as the water content of the fruit will affect the loaf volume. Nuts: Nuts may be used, but chop them finely. [. . . ] Brush with oil and bake in a pre-heated 120 C oven for 2030 minutes until crisp. Serve with salsa or guacamole. Place in oven 220 C for 1520 minutes. Garlic Pita Triangles Ingredients: Use the same ingredients as Pita Bread. Method: 1 2 3 --- 39 --- Spread the inside of whole split pita breads with garlic or herb butter. Cut in quarters and serve as an accompaniment to soups or pasta dishes. Bake Only tsp=teaspoon Tbsp=tablespoon Date Loaf (Edmonds) Ingredients: 1 cup 1 cup 1 tsp 1 Tbsp 1 cup 1 1/2 Earl Grey Tea Bread Ingredients: dates (chopped) boiling water baking soda butter brown sugar egg vanilla essence walnuts (chopped) flour baking powder 1 cup 1 cup 1 cup 200N sultanas cold Earl Grey tea brown sugar self raising flour tsp 1 cup Method: 250N 1 tsp 1 2 3 4 5 6 7 8 Soak sultanas and brown sugar in cold Earl Grey tea for several hours, preferably overnight. Add self raising flour, stir until well mixed. Method: 1 2 3 4 5 6 7 8 9 Remove kneading blade from bread pan and line the bottom with baking paper, cut to allow Remove kneading blade from bread pan and line the bottom with baking paper, cut to allow shaft to protrude. [. . . ]

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